Origin: a Latin derivative
meaning "Gift of the Earth."
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Pumpkin Cookies
Submitted by Colleen E. Garrigan, California
“I make these cookies for every class. Everyone loves them and asks for the recipe!”
Ingredients
1 cup canned pumpkin
½ cup non hydrogenated vegetable shortening
½ cup sugar
½ cup packed brown sugar
1 teaspoon pure vanilla extract
3 drops Cinnamon Bark oil
2 drops Ginger oil
1 drop Clove oil
1 ½ cups all-purpose flour
¼ cup oat flour
2 tablespoons cornstarch
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
Optional: 1 cup pumpkin seeds
Instructions
- Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to ½ cup. Set aside to cool.
- Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and oils.
- Sift remaining dry ingredients. Mix until combined.
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- Roll rounded teaspoonfuls of dough into balls. Place onto baking sheets. Flatten tops with a spoon. Arrange a few pumpkin seeds in the center as garnish.
- Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.
Tip: Make your own oat flour by tossing oats in a food processor or blender.
Servings:38
Prep Time:10 min
Cook Time:10–12 min
Difficulty:Easy
Ingredients:
1 cup canned pumpkin
½ cup non hydrogenated vegetable shortening
½ cup sugar
½ cup packed brown sugar
1 teaspoon pure vanilla extract
3 drops Cinnamon bark oil
2 drops Ginger oil
1 drop Clove oil
1½ cups all-purpose flour
¼ cup oat flour
2 tablespoons cornstarch
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
Optional: 1 cup pumpkin seeds
Instructions:
- Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to ½ cup. Set aside to cool.
- Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and oils.
- Sift remaining dry ingredients. Mix until combined.
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- Roll rounded teaspoonfuls of dough into balls. Place onto baking sheets. Flatten tops with a spoon. Arrange a few pumpkin seeds in the center as garnish.
- Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.
Tips:
Make your own oat flour by tossing
oats in a food processor or blender.
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